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How should I eat thick swordfish?

Steamed thick swordfish: steaming is the best way to retain the original flavor of the ingredients. After washing the fresh thick swordfish, cut a few knives on the fish in order to taste. Then sprinkle the fish with salt and cooking wine and marinate for about ten minutes. After that, put the fish in a steamer and steam over high heat for about 8-10 minutes. Sprinkle chopped onions, shredded ginger and a little light soy sauce to enhance flavor before coming out of the pot. This method is simple and fast, and is very suitable for daily family production.

Steamed swordfish: this is the most common and best way to retain the original flavor of swordfish. Wash the fresh swordfish, remove the internal organs and scales, and then cut a few knives on the fish for better taste. Sprinkle some salt and cooking wine on the fish, then put it in a steamer and steam over high heat for 7-8 minutes. Sprinkle chopped green onions and coriander, then sprinkle with hot oil, and a delicious steamed swordfish will be ready.

Braised swordfish preparation stage: the swordfish is cleaned and cut into segments, marinated with cooking wine and salt for a while. Cooking process: heat oil in the pan, fry the fish section until golden on both sides, add spring onions, ginger, garlic, star anise, cinnamon and other seasonings to stir-fry the flavor, then add the right amount of soy sauce, light soy sauce, sugar and other seasonings and stir well, finally add the right amount of water or broth and simmer until tasted.

Steamed swordfish: this is the most common and best way to preserve the original flavor of swordfish. Wash the fresh swordfish, remove the internal organs, then marinate it with seasonings such as onions, ginger and garlic, and steam it in a steamer. This practice is simple and easy to learn, but it tastes delicious, and it is a common practice in the family. Braised swordfish: this is a method with heavy taste, which is suitable for people who like to eat spicy and heavy taste.

Steamed belt fish is the best way to retain the original taste of belt fish. First of all, wash the fish, remove the internal organs and scales, and then cut into sections. A few cuts on the fish can make the seasoning penetrate better. Next, marinate with cooking wine, sliced ginger and green onions for 10-15 minutes. Put the pickled fish on a plate, on which you can put some shredded ginger and shredded green onions.

Pickling: smear appropriate amount of salt, cooking wine, ginger slices, onions and other marinade on the fish to taste it. The curing time is generally 15-30 minutes, which is adjusted according to the size and thickness of the fish. Hanging paste: in order to make the knife fish more crisp when fried, you can choose to hang a thin layer of batter. Mix flour, cornstarch and water in proportion to form a paste and apply it to the fish.

How to stew belt fish is delicious

1. Food: 500g belt fish. Excipients: one spoonful of sauce, right amount of spring onion, ginger and garlic, two tablespoons of soy sauce, right amount of cooking wine, a little white vinegar, a little chicken essence, right amount of salt. Wash the fish with scales, cut them into medium-sized pieces, and roll in the noodles anyway. Make seasoning water: take a bowl with chopped onions, sliced ginger, garlic, spices, vinegar, soy sauce, sugar, salt, chicken essence and water (try not to pass the fish as much as possible).

2. Main ingredient: 500g belt fish. Excipients: appropriate amount of salt, soy sauce, chicken essence, cooking wine, blending oil and sugar. Wash the fish and cut them into sections. Fry it in a frying pan and bring it out. Add spring onions, ginger and garlic, dry red wine and pepper. Add the fish, add the right amount of soy sauce, vinegar, sugar, wine, salt, chicken essence, add the right amount of water, cover and stew. Stew until the soup is dry.

3. [cooking skills: stewed belt fish] prepare 3 fresh belt fish, deal with them clean, cut off the fish's head and internal organs, keep the silver scales or gently scrape off. Cut the fish into palatable sections, mix with minced ginger and onions, add salt, chicken powder, cooking wine and pepper and marinate for 20 minutes to season and deodorize. Prepare spices: sliced onions, ginger, and flattened garlic.

4. Add the fried fish, cook the cooking wine to remove the fishy taste, season with soy sauce and sugar, add a little water and simmer for 3-5 minutes. Sweet and sour belt fish with sweet and sour taste is very popular with children. Then deep-fry until golden, add sweet and sour and other seasonings to burn. Sweet and sour, delicious, fresh and tender fish. Deep-Fried Ribbonfish's practice is also very simple.

How does the swordfish taste perfect?

Steaming is the best way to retain the original taste of swordfish. Wash the swordfish, remove the internal organs and scales, and drain the water with kitchen paper. Cut a few knives on the fish to make it easy to taste. Shred spring onions and ginger on the fish and sprinkle with salt and cooking wine. Put the fish in a steamer and steam over high heat for 7-10 minutes (adjust time according to the size of the fish). Sprinkle with preconditioned steamed fish soy sauce and sprinkle with chopped onions and parsley.

Cooking process: heat oil in the pan, fry the pickled knife fish until golden brown, add Douchi, minced garlic, chili and other seasonings and stir well, finally add the right amount of water or stock, simmer over low heat until tasted. Features: the aroma of Douchi is perfectly combined with the delicacy of swordfish, with a rich taste, both the salty fragrance of Douchi and the freshness of swordfish. Sweet and sour swordfish preparation stage: the swordfish is cleaned and cut into segments and pickled with cooking wine and salt for a while.

Wash the fresh swordfish, remove the internal organs and scales, then cut a few knives on the fish, sprinkle with appropriate amount of salt and cooking wine, and steam in a steamer. Braised swordfish: this is a method with heavy flavor.

How does the swordfish taste?

Stir-fry spring onions, ginger and garlic, add water, boil, add liquor, this is the secret of making fish delicious, liquor can effectively remove the fishy smell, has the role of incense. Add white sugar, braised fish can not do without it, fresh and fragrant, so that the fish made more flavor. Salt. Raw soy sauce. Rice vinegar. Always drawing and adjusting colors. Add the belt fish and bring to a boil over high heat. Simmer over medium heat for 15 minutes.

Pickling: smear appropriate amount of salt, cooking wine, ginger slices, onions and other marinade on the fish to taste it. The curing time is generally 15-30 minutes, which is adjusted according to the size and thickness of the fish. Hanging paste: in order to make the knife fish more crisp when fried, you can choose to hang a thin layer of batter. Mix flour, cornstarch and water in proportion to form a paste and apply it to the fish.

Clean up the fresh swordfish, remove the internal organs and scales, and then draw a few oblique knives on the fish body, which can make the fish taste easier. Put the swordfish on a plate, sprinkle with shredded spring onions and ginger, then put into a steamer and steam over medium heat for about 8-10 minutes.

Steamed swordfish is one of the best ways to retain the original flavor of the ingredients. Cut a few knives on the fish to make it easy to taste.

Steamed swordfish is the best way to retain the original taste of swordfish. First of all, wash the swordfish, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Next, put the swordfish on a plate, sprinkle with salt, shredded ginger and green onions, then pour in a little cooking wine and marinate for 10-15 minutes. Finally, put the plate in a steamer and steam over high heat for 7-10 minutes. after the fish is done, sprinkle with chopped onions and parsley, sprinkle with hot sauce and soy sauce.

How do you cook milk saury, delicious and not fishy?

1, deodorization treatment: in the pickling process, you can add some sliced ginger or lemon juice, these ingredients help to remove the smell of fish. The pickling time should not be too long, about 10-15 minutes. Fried saury: add a small amount of oil to the pan, heat the oil and add the saury, fry over medium and medium heat until golden on both sides. Don't flip it frequently when frying, so as not to break the fish.

2. Soak: carefully put the fried saury into the warm milk and heat it over low heat for about 5 minutes, so that the saury can fully absorb the flavor of the milk. Out of the pan: remove the saury from the milk with a clip, drain the excess milk, and place it on a preheated plate. You can put a few slices of lemon next to the saury to add color and flavor.

3. Combining milk with saury can be boiled, roasted or stewed. In the cooking process, the fresh taste of saury will gradually seep into the milk, while the rich milk will wrap the fish, making the fish more tender and smooth. The addition of milk can also reduce the fishy smell of fish, making it more suitable for people who are not used to the fishy smell of seafood.

Milk saury is a kind of saury made with milk. Saury, also known as bamboo saury, because of its slim shape, production season in autumn, hence the name saury. Saury belongs to the genus saury of the suborder Bambusoideae. Saury is delicious and nutritious, suitable for steaming, boiling, frying, roasting and other methods of cooking, deeply loved by the majority of consumers.

Fried swordfish with homemade swordfish

1. Main ingredients: 500g swordfish, proper amount of vegetable oil, 2g salt, 10g cooking wine, 1 egg. Wash and cut the fresh swordfish into sections, add salt and cooking wine, mix well and marinate for 15 minutes. Beat the eggs into a bowl and beat well. Wrap the pickled swordfish with eggs. Heat the cold oil in a hot pot over low heat and fry the knife fish wrapped in the egg in the pan. Pan-fry until golden brown on both sides, spread the remaining egg liquid into an omelet and serve.

2. Harvest clean swordfish. Add spring onions, ginger, garlic, wine, light soy sauce and salt. Mix well and drown for an hour. Heat the oil in a non-stick pan and put in the swordfish. Fried until golden on both sides. Pan-fry until golden on both sides. The finished product is tender on the outside.

3. Prepare seasoning: sliced ginger, chopped garlic and chopped onion. Fried fish: heat the pan, pour in the right amount of cooking oil, heat the oil, put in the swordfish, fry slowly over medium heat until golden on both sides. When frying fish, you should pay attention to the heat and avoid frying. Stir-fry seasoning: while frying fish, start another pot, add the right amount of oil, heat the oil, add sliced ginger, minced garlic and chopped onions to stir-fry the flavor.